Usuba
Pork Shashlik with Carbonated Water
Pork neck kebab with onions, marinated in carbonated water. Mineral water helps onion juices and spices penetrate the meat better, making it juicy and aromatic. A simple recipe with minimal preparation.
- Prep
- 60 min
- Cooking
- 120 min
- Total
- 180 min
- Standard serving
- 366 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the pork neck into pieces 4–5 cm in size. This size will allow the meat to absorb the marinade well.
- 2
Step 2
Slice the onion into half-rings and squeeze it lightly with your hands to release the juice.
- 3
Step 3
Combine the meat with onion, add salt and half a teaspoon of ground black pepper. Mix well.
- 4
Step 4
Pour in the sparkling water and stir once more.
- 5
Step 5
Add a pinch of nutmeg and a pinch of dry Georgian herbs to taste.
- 6
Step 6
Mix and let marinate for 1 hour at room temperature.
- 7
Step 7
When the meat is marinated, remove it from the marinade and separate the onion.
- 8
Step 8
Thread the meat onto skewers and grill over medium heat. First, let it sear on one side, then turn it regularly so it browns evenly on all sides.
- 9
Step 9
Check for doneness by cutting into a piece. The pork should be fully cooked: the meat is white, and the juice running out is clear.
- 10
Step 10
Serve the skewers hot with tomato sauce or adjika.
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